Old-Fashioned Strawberry Shortcake

Light and sweet biscuits are topped with juicy strawberries and fluffy whipped cream.

Yield: 6 servings
Cook Time: 13 to 15 minutes
Difficulty Rating: Intermediate

Nutritional Highlights: Just eight medium strawberries provide more than 150 percent of your daily value for the disease-fighting vitamin C.

Recipe From: Tennessee Home and Farm

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Ingredients

2 pints fresh strawberries, hulled and sliced
⅓ cup sugar

Shortcakes:

2 cups all-purpose flour*
3 tablespoons plus 1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter, cut into pieces
1 large egg, beaten
½ cup half-and-half
1 teaspoon vanilla extract
1 egg white, beaten
2 cups whipped cream

*See Tips & Notes section for gluten-free substitution.

Tips & Notes

Gluten-free Substitution: Replace all-purpose flour equally with prepared, gluten-free all-purpose flour mix. Check flour ingredients for any spelt, oat or wheat ingredients as these are not gluten-free.

Instructions

Mix strawberries in a bowl with sugar and let stand for at least 1 hour. Adjust sweetness with sugar if necessary.
With oven rack in lower middle position, preheat oven to 450 degrees.
In food processor, pulse the flour, 3 tablespoons sugar, baking powder and salt. Add butter and process until the mixture resembles coarse meal. Put into large bowl.
In a small bowl, mix the beaten egg with half-and-half, and vanilla. Add to flour mixture and stir until just combined.
Turn the mixture onto floured surface (mixture will be sticky) and knead just until dough comes together; be careful not to overwork.
Pat dough into large rectangle, about ¾-inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 6 dough rounds.
Place on a baking sheet and brush the tops with egg white. Sprinkle with the remaining tablespoon of sugar.
Bake until the biscuits are golden brown, about 13-15 minutes.
Begin to assemble shortcakes: When cooled, slice biscuits in half. Place bottom halves on individual plates. Spoon a portion of the fruit and then whipped cream over each. Top with remaining biscuit half and serve immediately.